My Comments:

This is my base recipe, It varies with the meat selection. For example , my favorite is glaised on ribs. I smoke my ribs for 7-9 hours over pecan,hickory,and mesquite wood chips at roughly 195 degrees. when I do my sauce for ribs I add 3 tbs of diced garlic and 2 tbs of fresh cilantro and some texas pete hot sauce to taste...The secret to glaising ribs is, after smoking let the ribs stand for atleast 30 min. then glaise them on a grill on low.. Remember ALL SAUCES ARE BASES...adjust them to your liking.